Pillsbury Best Of The Bake-Off Casseroles

By Pillsbury Editors

Sixty years’ worth of prize-winning casseroles to inspire and delight

For more than half a century, the Pillsbury Bake-Off® Contest has celebrated the creativity of America’s home cooks-and showcased the country’s best recipes. Pillsbury Best of the Bake-Off® Casseroles offers more than 100 of the best all-time casserole recipes for every occasion, from weeknight family dinners to holiday parties.

You’ll find every kind of casserole—hearty beef favorites, savory pork suppers, comforting chicken and turkey dishes, seafood and meatless mainstays and dinner pies and quiches. The book also includes a timeline covering the evolution of the casseroles category in the Bake-Off® Contest and explains casserole trends through the decades.

    • Includes 108 favorite casseroles, including the most popular dish from each of the past six decades—Cheeseburger Casserole from the 1960s to today’s Poblanos Florentine Casserole
    • Features nutrition information, including exchanges and carbohydrate options, as well as high-altitude cooking instructions when appropriate
    • Each recipe includes contestant’s name, city, Bake-Off® Contest year and prize awarded

Casseroles are a uniquely American tradition. Now, Pillsbury Best of the Bake-Off® Casseroles gives you the very best collection of recipes for this classic comfort food.

• Language: English
• Publisher: HarperCollins
• Release date: Feb 21, 2013
• ISBN: 9780544187719

Pillsbury Editors

For more than 140 years, the Pillsbury name has been synonymous with creating memories and wows in the kitchen. This ubiquitous brand, famous for the Pillsbury Bake-Off started in 1949, has helped generations of home cooks to make and create.

Book preview

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hearty beef favorites

taco biscuit casserole

easy enchilada bake

beef ’n beans with cheesy biscuits

zesty biscuit bean bake

cheesy beef ’n crescent bake

chuck wagon cheeseburger skillet

cheeseburger casserole

cheesy biscuit chili casserole

three cheese ’n beef biscuit casserole

beefed-up biscuit casserole

hungry boys’ casserole

biscuit-topped italian casserole

beef ’n bean biscuit casserole

zesty italian crescent casserole

smoky southwestern shepherd’s pie

california casserole

tamale casserole

mexican crescent bake

easy-to-make crescent barbecue bake

crescent cheeseburger bake

hearty crescent beef bake

spinach beef crescent bake

chuckwagon crescent casserole

golden layers biscuit taco casserole

pizza crescent casserole

pop-up pizza casserole

cheese steak crescent braids

grands! roast beef sandwiches

italian meatball hoagie braids

neat-to-eat sloppy joe crescents

toasted mexi-meatball hoagies

taco biscuit casserole

KAREN HAMILTON

Titonka, IA

Bake-Off® Contest 39, 2000

8 SERVINGS

Prep Time: 15 minutes

Start to Finish: 50 minutes

Casserole

1¹⁄2 lb lean (at least 80%) ground beef

1 package (1 oz) taco seasoning mix

³⁄4 cup water

1¹⁄4 cups chunky-style salsa

1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers or Homestyle refrigerated buttermilk biscuits

2 cups shredded Mexican cheese blend (8 oz)

Toppings, as desired

Shredded lettuce

Chopped tomatoes

Additional chunky-style salsa

Sliced ripe olives, drained

Sour cream

Sliced green onions

1 Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat 9 to 10 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix, water and salsa; heat to boiling. Reduce heat; simmer uncovered 3 minutes, stirring occasionally, while preparing biscuits. Remove from heat.

2 Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to beef mixture; stir gently. Spoon mixture into ungreased 13 × 9-inch pan.

3 Bake 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese. Bake 8 to 10 minutes longer or until cheese is bubbly. To serve, cut into 8 squares. Top with toppings.

High Altitude (3500–6500 ft): No change.

1 Serving (Without Toppings): Calories 440; Total Fat 25g (Saturated Fat 11g; Trans Fat 4g); Cholesterol 80mg; Sodium 1370mg; Total Carbohydrate 29g (Dietary Fiber 1g) Exchanges: 1¹⁄2 Starch, ¹⁄2 Other Carbohydrate, 3 High-Fat Meat Carbohydrate Choices: 2

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easy enchilada bake

MISS AMY STAUFENBIEL

St. Louis, MO

Bake-Off® Contest 21, 1970

4 SERVINGS

Prep Time: 15 minutes

Start to Finish: 45 minutes

1 to 1¹⁄4 lb lean (at least 80%) ground beef

1 clove garlic, finely chopped, or ¹⁄8 teaspoon instant minced garlic

1 to 1¹⁄3 cups chopped onions

³⁄4 cup water

¹⁄2 cup barbecue sauce

¹⁄2 to 1 tablespoon chili powder

¹⁄2 teaspoon salt

Cornmeal

1 can (7.5 oz) Pillsbury refrigerated buttermilk or Country® biscuits

2 cups shredded Cheddar cheese (8 oz)

1 Heat oven to 350°F.

2 In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in garlic, ¹⁄3 cup of the onions (reserve remaining onions for filling), the water, barbecue sauce, chili powder and salt. Heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, while preparing biscuits.

3 Sprinkle cornmeal on work surface. Separate dough into 10 biscuits. Coat both sides of biscuits with cornmeal; roll or pat into 5-inch rounds. Place 1 tablespoon cheese and 1 tablespoon onions down center of each round; roll up, placing seam-side down in ungreased 12 × 8-inch (2-quart) glass baking dish or 9-inch square (2-quart) glass baking dish. Cover with warm meat mixture. Sprinkle with any remaining cheese and onions.*

4 Bake 25 to 30 minutes or until cheese is melted and centers of biscuits are no longer doughy.

*To make ahead, prepare, cover and refrigerate up to 2 hours before baking. Bake as directed.

High Altitude (3500–6500 ft): No change.

1 Serving: Calories 680; Total Fat 37g (Saturated Fat 18g; Trans Fat 1.5g); Cholesterol 145mg; Sodium 1550mg; Total Carbohydrate 44g (Dietary Fiber 2g) Exchanges: 3 Starch, 4¹⁄2 Medium-Fat Meat, 2 Fat Carbohydrate Choices: 3

beef ’n beans with cheesy biscuits

MRS. O. A. CREED

Florissant, MO

Bake-Off® Contest 22, 1971

5 SERVINGS

Prep Time: 15 minutes

Start to Finish: 40 minutes

1 lb lean (at least 80%) ground beef

¹⁄2 cup chopped onion

1 can (16 oz) baked beans, barbecue beans or pork and beans with molasses, undrained

1 can (10³⁄4 oz) condensed tomato soup

1 teaspoon chili powder

¹⁄4 teaspoon garlic powder

1 can (7.5 oz) Pillsbury refrigerated buttermilk or Country biscuits

1 cup shredded Cheddar or American cheese (4 oz)

1 Heat oven to 375°F. In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.

2 Stir in beans, soup, chili powder and garlic powder. Heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, while preparing biscuits.

3 Separate dough into 10 biscuits. Spoon hot beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole. Arrange biscuits over hot mixture. Sprinkle with cheese.

4 Bake 20 to 25 minutes or until mixture is bubbly and biscuits are golden brown and no longer doughy.

High Altitude (3500–6500 ft): Do not sprinkle with cheese in step 3. In step 4, bake 15 minutes; sprinkle with cheese. Bake 5 to 10 minutes longer.

1 Serving: Calories 480; Total Fat 20g (Saturated Fat 9g; Trans Fat 1g); Cholesterol 80mg; Sodium 1570mg; Total Carbohydrate 44g (Dietary Fiber 5g) Exchanges: 2 Starch, 1 Other Carbohydrate, 3¹⁄2 Medium-Fat Meat Carbohydrate Choices: 3

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zesty biscuit bean bake

MRS. MAUREEN ERICKSON

Duluth, MN

Bake-Off® Contest 27, 1976

6 SERVINGS

Prep Time: 15 minutes

Start to Finish: 35 minutes

1 lb lean (at least 80%) ground beef

¹⁄4 cup chopped onion or 1 tablespoon instant minced onion

1 package (1.31 oz) sloppy joe seasoning mix

2 cans (16 oz each) baked beans or pork and beans, undrained

2 to 4 tablespoons packed brown sugar

¹⁄2 cup ketchup

1 can (12 oz) Pillsbury Grands! Jr. Golden Layers® refrigerated biscuits

15 oz Cheddar or American Cheese, cut into 10 (¹⁄2-inch) cubes

1 Heat oven to 375°F. In 10-inch ovenproof or cast-iron skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Measure 1 tablespoon seasoning mix. Place in small bowl; set aside. Add remaining seasoning mix, beans, brown sugar and ketchup to beef; heat until hot and bubbly.*

2 Separate dough into 10 biscuits. Place cheese cube in center of each biscuit. Fold dough over cheese, covering completely; seal well, shaping into balls. Roll each biscuit in remaining seasoning mix to coat; arrange biscuits on hot meat mixture.

3 Bake 20 to 25 minutes or until deep golden brown.

*If you don’t have an ovenproof skillet, pour hot beef mixture into ungreased 12x3x8-inch glass baking dish or shallow 3-quart casserole. Top with biscuits and bake as